|Guacamole with tortilla chips makes a filling snack|
This is the other recipe from "Eco-builders' Breakfast", as promised. This guacamole also goes well with baked potatoes, salad or crudites. Rather than being spicy, it is tangy and refreshing on the palate. It served 6 avocado-lovers.
8 small but perfectly-ripe avocadoes (I used Hass, as I prefer the flavour)
About 100ml fresh lime juice (I squeezed 3 limes for this- you could use less if you don't like it too tangy)
1 1/2 tsps seasalt
1 1/2 tsps ground coriander
A little fresh coriander (dhaniya) to garnish
- Mash or blend the avocadoes to a paste. I prefer it with some larger bits, but you could make it completely smooth.
- Stir in the salt and coriander.
- Serve garnished with the fresh coriander.